Potato Waffle Crisps

May 26, 2017

These are extremely addicting, so be WARNED! You may not be able to stop eating them and you might not want to share them with anyone ever…I don’t think I’ve ever had a chip this crispy and satisfying to my senses until this recipe—and the herb aioli just puts it completely over the top! Can you imagine all the flavor combos that you could have with these? Sour Cream & Onion? Truffle? Salt & Vinegar?!?! What flavors would you guys come up with? Let me know in the comments!

Add 1 egg yolk to a small mixing bowl—no egg whites.

Drop in 1 tsp of dijon mustard…

…1 tbsp of salt…

…and 2 tbsp of cold water.

Blend using an electric mixing device (preferred) or by hand.

Pour in 3/4 cup of grapeseed oil in a slow and steady stream—while mixing.

Stop every 10 seconds or so to ensure that the oil is incorporating evenly into the yolk.

Once it starts to thicken up and turn a pale yellow, increase the speed of the pour and begin whisking by hand.

Cover in plastic, and let chill in the refrigerator until needed. Begin heating a medium sauce pan on high—filled a quarter of the way up with grapeseed oil. The desired temperature is between 350-375°F .

Grab a few large russet potatoes (washed) and trim the ends off.

Using a fluted or ridged mandolin, begin slicing the potatoes into thin chips…

…alternating the angle of the potato by 90° each time you pass the blade.

It may take a few practice goes, but that’s how to achieve the criss-cut pattern.

Once the chips are cut, carefully drop them into the hot oil—several at a time.

Once they’re a golden brown, transfer them to a bowl lined with paper towels to let the excess oil drain off.

Toss with a pinch or two of kosher salt and repeat the process until all of the chips are cooked and crispy.

Add 1 egg yolk to a small mixing bowl—no egg whites. Drop in 1 tsp of dijon mustard, 1 tbsp of salt, and 2 tbsp of cold water. Blend using an electric mixing device (preferred) or by hand. Pour in 3/4 cup of grapeseed oil in a slow and steady stream—while mixing. Stop every 10 seconds or so to ensure that the oil is incorporating evenly into the yolk. Once it starts to thicken up and turn a pale yellow, increase the speed of the pour and begin whisking by hand. TIP: Use a towel below the bowl to steady it as you mix.

Finely chop 2 tbsp of fresh herbs (I used: parsley, sage, thyme, rosemary, basil, oregano) and add them to the aioli. Add then to the aioli and mix well. Season with salt and pepper.

Cover in plastic and let chill in the refrigerator until needed.Begin heating a medium sauce pan on high—filled a quarter of the way up with grapeseed oil. The desired temperature is between 350-375°F .

Grab a few large russet potatoes (washed) and trim the ends off. Using a fluted or ridged mandolin, begin slicing the potatoes into thin chips, alternating the angle of the potato by 90° each time you pass the blade. It may take a few practice goes, but that’s how to achieve the criss-cut pattern.

Once the chips are cut, carefully drop them into the hot oil—several at a time. Once they're a golden brown, transfer them to a bowl lined with paper towels to let the excess oil drain off. Toss with a pinch or two of kosher salt and repeat the process until all of the chips are cooked and crispy.

I served the chips in a bowl lined with parchment paper and paired with the fresh aioli. All that was left to do was dip and ENJOY!